Low Country Sweet Potato Biscuits
1 cup all-purpose flour
1 tsp salt
2 tbsp cold butter
3/4 cup mashed sweet potatoes
1/8–1/4 cup skim milk
3 tsp baking powder

1. Preheat your oven to 400°. Sift together the flour, salt, and baking powder. Cut in butter and mix with your hands until the mixture resembles cornmeal. Add sweet potatoes and mix until just combined. Make a well in the center of the dough and add the milk, again just mixing until combined. Be very careful not to overmix!

2. Gently roll out dough and cut with biscuit cutters (or a floured glass bottom). Line up biscuits on a parchment-lined sheet tray and bake for 15 minutes, or until golden.

Mashed Potato Griddle Cakes
1 cup leftover mashed potatoes
1 egg, beaten
2 tbsp flour, for drenching
2 tbsp canola oil

1. Heat oil over medium heat in a cast iron skillet. In a bowl, combine the leftover mashed potatoes and the beaten egg. Stir well so that the egg has been completely incorporated into the potatoes. Using floured hands, roll potatoes into golf-ball-size portions, and flatten and dip in flour.

2. Cook each potato patty for about 4 minutes per side, or until golden and crispy. Drain on paper towels and serve drizzled with maple syrup, or alongside leftover turkey and cranberry sauce.

Read Jenna’s daily food and fitness blog, Eat, Live, Run.